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Ingredients requirements - Date Night Porcini & Prosecco Risotto ♥️🥂:
- Give 1 onion - finely chopped
- Get 1 garlic clove - minced
- Get 1 large glass of prosecco
- Give 25 g - dried porcini (soaked in 1 litre of boiling water for at least 4 hours) then finely chopped (keep the stock)
- Get 250 g of chestnut mushrooms - finely sliced
- Take 2 tablespoons - butter
- Make ready 50 g - grated parmesan
- Provide 1 for small handful of finely chopped parsley
- Take 250 g of arborio rice
- Provide 1 tablespoon of veg oil
- Provide 1 cube for chicken stock
Date Night Porcini & Prosecco Risotto ♥️🥂 start cooking:
- Pour the porcini stock into a small pan (leave the bottom bit as it will be full of settled grit from the porcini) heat it on the hob with the chicken stock cube dissolved in. - Keep it hot but not boiling.
- Soften onions and garlic in the oil on low heat for 10 minutes in a wide pan.
- Add the thinly sliced chestnut mushrooms and fry for 5 minutes.
- Add the drained chopped porcini - & fry them for 3-4 more minutes.
- Pour in the arborio rice and fry gently for 2 minutes stirring all the time. - Turn the hob to a medium heat and pour in the prosecco, let bubble till the rice has absorbed it. (keep stirring constantly) Once it’s absorbed, slowly add the hot porcini stock a ladle at a time and keep stirring until each ladle has absorbed. I find it takes about 30-40 minutes and you may need to use extra hot water if the stock runs out.
- Once rice is cooked and liquid absorbed, stir in the butter, chopped parsley, 3/4 of the grated parmesan and a little hot water (the risotto should be dropping consistency) - Serve with rest of the parmesan and a bit of fresh parsley on top!
- Enjoy with the rest of the prosecco 😋🥂
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